“…However, consumption of soybean-derived products negatively affects non-heme Fe absorption (Derman et al, 1987) mainly due to the presence of phytic acid (Hurrell et al, 1992;Davidson et al, 2001;Hurrell, 2003), and to a lesser extent due to the glycinin fraction (11S) of soybean protein (Lynch et al 1994). Although several low-phytate barley or corn lines have been developed and tested for nutritional applications (Sugiura et al, 1999;Baxter et al, 2003;Applegate et al, 2003;Overturf et al, 2003), the low-phytate soybean line has shown a reduced seedling emergence (Meis et al, 2003;Oltmans et al, 2005;Trimble & Fehr, 2010). In contrast, Yuan et al (2009) have recently developed two new low phytic acid mutants and studied their nutritional properties.…”